"Cut up one cauliflower into florets, which are on the large side. This prevents them from getting too soft, as they will roast at a high temperature to get them nice and golden. Drizzle with two to three tablespoons of olive oil. Season with salt and black pepper and roast for 20 to 25 minutes until the cauliflower is golden and tender."
"Pour one cup of vegetable stock into the pan and simmer until reduced by half. This should take about four to five minutes. Reduce the heat to low and then stir in four tablespoons of butter, two tablespoons of capers, zest of one lemon, two tablespoons of lemon juice. Season with salt and a few turns of black pepper. You can easily make this recipe vegan by using vegan butter."
Cut cauliflower into large florets to keep them firm during high-temperature roasting. Toss with olive oil, salt, and pepper, and roast 20–25 minutes until golden and tender. Sauté diced shallot and chopped garlic in olive oil, add vegetable stock, and simmer until reduced by half. Stir in butter, capers, lemon zest, and lemon juice, seasoning with salt and pepper to make a piccata sauce. Add drained chickpeas to the roasted cauliflower and combine. Transfer to a serving plate and top with the lemon-caper sauce. Garnish with lemon slices and parsley. Use vegan butter to make the sauce dairy-free.
Read at www.nytimes.com
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